Skinnymixer’s Ginger & Spring Onion Chicken Salad features in the cookbook SkinnyAsia.
I fell in love with a Cantonese poached chicken salad on one of my SkinnyAsia foodie research trips.
The zoodles and bean sprouts with the juicy poached chicken keeps this Ginger & Spring Onion Chicken Salad extremely light, but that dressing will have you eating the whole serving bowl!
The aromatic poaching liquid also makes an incredible soup base for Chicken & Sweet Corn Soup, so don’t throw it out!
What you will need:
This Ginger & Spring Onion Chicken Salad is a cookbook exclusive recipe
We’ve included the basic shopping list below to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.
Ingredients
- 500 g chicken thigh - skinless
- bean sprouts
- Chicken Stock Concentrate
- fresh ginger
- honey
- light soy sauce - tamari or coconut aminos
- rice wine vinegar
- sesame oil or peanut oil
- spring onions
- zucchini
Instructions
- This recipe is exclusive to the SkinnyAsia cookbook.
Nutrition
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